WEBVTT VANESSA: HI, EVERYONE.I AM VANESSA MISCIAGNA, HEREWITH CLEANING CRAVINGS IN THEHEALTHY LIVING LEARNING CENTER.TODAY, WE HAVE A NEW TWIST ONCHICKEN.CLARINA: WE ARE DOING AN ISRAELISWEET-AND-SOUR CHICKEN.SUPER EASY.A GREAT WEEKNIGHT DINNER.FIRST THINGS FIRST, WE WANT TOGET OUR CHICKEN OUT.I HAVE THE WHOLE LEG, WITH THETHIGH AND DRUMSTICK ATTACHED.WE WANT TO BROWN THIS WITH OLIVEOIWHICH IS DIFFERENT THAN USUAL.FREQUENTLY, WE START WITHVEGETABLE OIL.I USE OLIVE OIL FOR FLAVOR.WE WANT TO GET IT NICE AND HOT.WHILE WE DO THAT, PAT DRY THECHICKEN.VANESSA: GET THE NICE, GOLDENCOLOR.CLARINA: EXACTLYTAKE THESE.SEASON THEM WITH A LITTLE SALTAND PEPPER.I WOULD SAY THIS IS HOT NOW.INSIDE DOWN.WE WANT TO MAKE SURE ALL OF THEMEAT TOUCHES THE BASE OF THE PANTO GET A REALLY NICE CRUST.WHILE THIS BROWNS, WE CUT UP THEOTHER INGREDIENTS.ONE YELLOW ONION HERE.YOU JUST CHOP IT UP.GET SOME ORANGES.THIS IS A BLOOD ORANGE.YOU CAN REALLY USE ANY CITRUSYOU WANT.GET SOME LEMONS GOING.PEEL A COUPLE CLOVES OF GARLIC.AT THIS POINT, YOU CAN TURN THEHEAT OFF.FLIP THE CHICKEN.VANESSA: SMELLS GOOD.CLARINA: ADD THE ONION RIGHT ONIN HERE.POUR A CUP OF OLIVES.THESE ARE MY FAVORITE.VANESSA: THE BRIGHT GREEN ONES.CLARINA: SO GOOD.2/3 A CUP OF GOLDEN RAISINS.CUT UP THIS BUTTER.HALF A STICK.CRUSH OUR CLOVES OF GARLIC INHERE.SCATTER THE CITRUS IN HE.SET THEM ALL AROUND.AT THIS POINT, IT MAKES SENSE TOPUT THE CHICKEN ON TOP TO BE ON80 18 A BED OF ALL OF THESE-- PUT THE CHICKEN ON TOP.YOU WANT IT TO BE ON A BED OFALL OF THESE THINGS.AND THE LIQUID WE ADD MAKES ABROTH.CUT UP OUR MUSHROOMS.TAKE SOME PARSLEY.WE WILL NOT USE THE WHOLE BUNCH.TARRAGON.PICK OFF ALL OF THE LEAVES.IN GOES ALL OF OUR TARRAGON.WE HAVE TWO CUPS OF WHITE WINE.TWO CUPS OF CHICKEN STOCWE'RE GOING TO PUT IN HALF A CUPOF HONEY.ANY KIND IS FINE.THIS ONE IS RAW, SO IT ISTHICKER.WE WILL POP THIS IN THE OVEN.WE WANT ALL OF THE HERBS ANDMUSHROOMS AND THINGS TO GET INTHE SAUCE.WE ALSO WANT THE CHICKEN IN THESAUCE TO TAKE ON THE FLAVOR OFALL OF THE INGREDIENTS.THIS WILL COOK ABOUT AN HOUR.THE CHICKEN IS DONE.WE WILL JUST FINISH THE SAUCE.FIRST, WE WANT TO GET THECHICKEN OUT.VANESSA: THAT LOOKS DELICIOUS.CLARINA: NOW WHAT WE'RE GOING TODO IS GIVE OURSELVES A LITTLEMIX.SEASON WITH SALT AND PEPPER.CHOP UP FRESH PARSLEY.VANESSA: ADD A LITTLE FRESHNESS.CLARINA: EXACTLY.STIR.TURN THE HEAT UP.GRAB THE LADLE.SCOOP IT ALL UP.JUST LIKE SO.FINISH WITH A LITTLE PARMESAN.GRAB OURSELVES SOME CHICKEN.VANESSA: AND PUTTING IT OVERISRAELI COUSCOUS?CLARINA: THAT IS RIGHT.WE HAVE SOME BEAUTIFUL ISRAELI COUSCOUS HERE.LET'S DO IT.IT'S SO GOOD.VANESSA: IT IS SO GOOD.CLARINA: IT IS VERY CITRUS-Y ANDBRIGHT, BUT IT HAS THISSWEETNESS.VANESSA: DELICIOUS.CLARINA: IT TASTES LIKE SPRINGTO ME.IT HAS THE GARDEN FLAVORS.VANESSA: AND THE CHICKEN CARRIESIT ALL SO WELL.IF YOU WANT TO TAKE YOUR WEEKDAYCHICKEN MEAL TO THE NEXT LEVEL,DEFINITELY TRY THIS CITRUS-Y,BRIGHT, SAVORY DISH.YOU WILL NOT REGRET IT.THANK YOU SO MUCH FOR JOININGUS.

Vanessa Misciagna and Carina Cravins put together Israeli Sweet and Sour Chicken in this week's In The Kitchen.Israeli Sweet and Sour Chicken:2 lbs. chicken legs1 yellow onion; thinly sliced into half moon rings1 blood orange; sliced2 lemons; sliced5 cloves garlic; crushed or minced1 cup castelveltrano olives2/3 cup golden raisins1 cup crimini mushrooms; chopped1 handful of parsley; chopped1 bunch of tarragon; destemmed2 cups white wine2 cups chicken stock1/2 cup honey1 handful of parmesan; to garnishSalt and fresh cracked pepper; to tasteEVOO; as neededPreheat oven to 425˚. Pat chicken dry and season with salt and pepper. Pour a large amount of olive oil into a Dutch oven or deep cooking pot over medium-high heat. Add chicken skin-side down, cooking for 3-4 minutes on first side or until browned. Turn off heat and flip chicken over, continuing to cook lightly. Add onion, raisins and olives to pan and stir. Add mushrooms, tarragon and parsley to pan, reserving some parsley to garnish. Pour in white wine, chicken stock and honey, stirring to make sure that all wet ingredients fall to the bottom of the pan to create a base, and that the chicken and herbs rest on top of the vegetables while still touching the sauce. Place in oven for one hour. Remove from oven and remove chicken legs from Dutch oven, setting aside for later. Return remaining contents to the stove over low-medium heat and bring to a simmer, seasoning with salt and pepper. Cook for several minutes while stirring and pour over chicken. Garnish with parsley and parmesan and serve over a bed of grains, such as couscous or bulgur wheat.

BURLINGTON, Vt. —

Vanessa Misciagna and Carina Cravins put together Israeli Sweet and Sour Chicken in this week's In The Kitchen.

Israeli Sweet and Sour Chicken:

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2 lbs. chicken legs

1 yellow onion; thinly sliced into half moon rings

1 blood orange; sliced

2 lemons; sliced

5 cloves garlic; crushed or minced

1 cup castelveltrano olives

2/3 cup golden raisins

1 cup crimini mushrooms; chopped

1 handful of parsley; chopped

1 bunch of tarragon; destemmed

2 cups white wine

2 cups chicken stock

1/2 cup honey

1 handful of parmesan; to garnish

Salt and fresh cracked pepper; to taste

EVOO; as needed

Preheat oven to 425˚. Pat chicken dry and season with salt and pepper. Pour a large amount of olive oil into a Dutch oven or deep cooking pot over medium-high heat.

Add chicken skin-side down, cooking for 3-4 minutes on first side or until browned. Turn off heat and flip chicken over, continuing to cook lightly. Add onion, raisins and olives to pan and stir.

Add mushrooms, tarragon and parsley to pan, reserving some parsley to garnish. Pour in white wine, chicken stock and honey, stirring to make sure that all wet ingredients fall to the bottom of the pan to create a base, and that the chicken and herbs rest on top of the vegetables while still touching the sauce.

Place in oven for one hour. Remove from oven and remove chicken legs from Dutch oven, setting aside for later.

Return remaining contents to the stove over low-medium heat and bring to a simmer, seasoning with salt and pepper. Cook for several minutes while stirring and pour over chicken.

Garnish with parsley and parmesan and serve over a bed of grains, such as couscous or bulgur wheat.